"CHICKEN ADOBO WITH PINEAPPLE""

I used to cook my 'adobo' the traditional way (with garlic, vinegar, soysauce and bay leaf), but when I met my husband, he talked me into trying to put pineapple in my 'adobo' - which he first tasted at a Pinoy friend's house while he was still in elementary school (and it got stuck in his head, or tastebuds since then!). I was hesitant in the beginning because: 1. I used to have an allergic reaction to pineapple when I was still young, and 2. I really wanted to stick to the kind of 'adobo' I grew up with.

Anyway, so I used pineapple but I made sure it's the canned in heavy syrup kind. The pineapple pieces and juice made my 'adobo' sauce thicker, and of course a bit sweeter, and I used the juice to replace part of the vinegar for acidity.

Now I always make my 'adobo' this way at home,and I even add boiled eggs, which goes well with the rich and tasty 'adobo' sauce!

-CHICHAY

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"CHICKEN ADOBO WITH PINEAPPLE"

What You Need:

• 8-10 chicken pieces (legs, thighs, breast cuts, or any mix you like)
• 2 tbsp olive oil
• 8 cloves of garlic, mashed
• 1/2 medium-sized onion,chopped
• 1/4 cup white vinegar
• 6 slices of pineapple (canned, in heavy syrup)
• 1/4 cup pineapple syrup/juice (from the can of pineapple)
• 1/2 cup soy sauce
• 1/3 cup water
• 1 tsp ground black pepper
• 3 pcs bayleaf

Prep:

- In a pot, add in the olive oil, garlic and onions, chicken pieces

-and at this point,pineapple, bayleaf, water and vinegar.

-Cook in high heat, bring to a boil, uncovered (DO NOT STIR)

-Once the adobo is boiling, lower the heat and and let this simmer (uncovered) for 10 to 20 minutes (do not stir).

-Flip the meat pieces over, cover, add in the pineapple chunks, and then let cook for another 10 minutes or more on low heat, or until the chicken pieces are really tender.

-Taste the sauce at this point and adjust the seasoning (you may add salt and pepper, or add some sugar if the sauce is too sour for your taste.)

-Once cooked, transfer your adobo to a serving dish.

[CHICHAY TIP:Cover with foil and let rest for about 5 minutes before servng. This will make your meat tender and juicy.]

-Serve with hard-boiled eggs (optional), rice and side of veggies if you like!

[CHICHAY TIP: If you are not fond of pineapple, just omit the pineapple and the juice from this recipe and add a little bit more vinegar for acidity, and add some sugar to balance it of.)